Today is my last post of Grateful November. And while I do in fact have a special gratitude post for today, I actually want to start by talking about the food. And then I’ll write the grateful stuff. Working a little backwards today…
This bread pudding is phenomenal. Like… maybe my new favorite thing. Granted, I say that about a lot of treats, but I’m serious this time! No funny business. It’s literally Pecan Pie (sans crust) poured over bread pieces and baked like a pudding. No weird texture, nothing slimy even. It’s just like the most heavenly french toast you’ve ever eaten… ever.
This recipe took two tries to get right, but I think I gone and done it. Just trust me on this. Like, really trust me and make some ASAP.
Ok, now on to my final Grateful November post for 2012…
Today I’m writing my Grateful November post to you, instead of about you. In the form of a letter. Because that’s how we got started, remember? And I like that.
I want to say thank you for being such an amazing husband and father. You’re really the best there is, no contest.
I don’t know if you know this about me yet, but sometimes when we’re watching TV, or eating dinner, or even drifting off to sleep, I compose blog posts in my head. Sometimes they’re just silly ones that I know I’ll never publish. But sometimes they’re actually pretty good, and I tuck them away in the back of my mind for a day when I know I’ll need them.
And I’ve been tucking away little things here and there especially for this post. So that I could write to you and say all of the little things about you that I’m grateful for…
1) I’m grateful that you take out the diaper genie for me. I really hate emptying that thing. Obviously.
2) I’m grateful that you only buy me real Pandora charms.
3) I’m grateful that I’ve never gone a day in our marriage without you genuinely telling me that I look beautiful.
4) I’m grateful that you really are the superhero our daughter believes you to be.
5) I’m grateful that you realize that my blogging is hard work, and that you don’t question that I’m actually working when you find me busy on Pinterest and Facebook. I’m grateful that you’re proud of me.
6) I’mreally grateful that you like grilled cheese and frozen pizza.
7) I’m grateful that you’ve always been more than willing to jump in and do the dishes and the laundry. And that you’ve never acted like you’re doing me a “favor.”
8) I’m grateful that you make me give away everything that I make for the blog. I wish you could catch me before I eat half of it first, but maybe we’ll get there one day…
9) I’m grateful that you’re working crazy hard in school right now, plus working part time, plus all of your church stuff, plus being a full time daddy. And somehow you always make time for date night.
10) I’m grateful that you’re still with me. I don’t always know why you are. But I’m grateful for it!
Notes about this recipe:
- You can use vanilla extract, but the Maple extract really puts this recipe over the top and gives it that “french toast” taste!
- I used really, really fresh bread. I think most bread pudding recipes call for stale bread. And I’m not sure it really makes a difference or not, but I just wanted to note that here. I think it may have made the bread a little more immediately absorbent. If you use older bread, maybe let it soak up the pecan pie filling for about 10 minutes before baking.
- Grease the dish REALLY well!!
- Use cinnamon swirl raisin bread.
- Use pumpkin bread.
- Increase the cinnamon to 1/2 tbsp., use Vanilla instead of maple, and spread a cream cheese frosting over top for Cinnabon bread pudding!
Pecan Pie from Friends: